In a medium pot, combine all ingredients except for bread and egg whites and cook for about 15 minutes over low to med heat. Break bread into small ½” pieces and put into a large pan sprayed with non stick spray.

When mixture is done cooking, pour onto bread, covering all the pieces.

Mix in the egg whites. If bread does not seem wet enough (you don’t want them soggy, but want them moist), add a tbsp or two of warm water.

Add salt and pepper to taste.

Cover dish with foil, put in oven and cook for about 25 minutes. After approx 15 min take it out, fluff it and place back in oven, uncovered for about another 15 minutes.

Ingredients

Directions

In a large saucepan, heat water and onions until tender. Add pumpkin, broth, & spices. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. (make sure not to boil…)

Beat the pumpkin, Splenda, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the egg whites on high speed until well blended. Mix in the almond flour. Spread in the baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges of the cake start to pull away from the sides of pan. Cool at least 15 minutes before cutting or it will end up in crumbs.